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This quick and easy Garlic Tomato Pasta is a perfect light meal for when you really don’t feel like cooking – it takes just 10 minutes to make and is bursting with flavor!

Rustic Tomato and Garlic Pasta
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Why We Love This Recipe

Similar to my Tomato, Bacon & Asparagus Pasta, this recipe has a simple sauce that is created by combining and cooking down olive oil, garlic and tomatoes. The secret – you add some of the pasta cooking water!

This recipe is similar to my Roasted Cherry Tomatoes if you were to add them to some fresh pasta. But this way they are roasted on the stove so you get to watch them burst with all that yumminess, which also creates a delicious sauce.

Ingredients You’ll Need

  • Spaghetti noodles
  • Extra virgin olive oil
  • Fresh garlic
  • Crushed red pepper flakes – For a little heat, but can be omitted.
  • Cherry tomatoes – or Grape tomatoes
  • Fresh Parsley – Adds color and freshness.
  • Salt & pepper
  • Parmesan cheese

How to Make Garlic Tomato Pasta

  • Boil water to cook the spaghetti, salting it generously. Drain and set aside, reserving some pasta water for the sauce.
  • Heat olive oil in another pan and add garlic and pepper flakes, then tomatoes, seasoning with salt and pepper.
  • Cook the tomatoes until they start to blister and just before they burst.
  • Add some pasta water and fresh parsley to finish the dish. Then add the pasta and toss to coat with the sauce.
  • Serve with freshly grated parmesan cheese.
rustic tomato sauce


Store leftover pasta in an airtight container and refrigerate for up to 3-4 days. Reheat in a pan on the stove, adding a little water or broth to rehydrate.

Expert Tips

  • Since you are cooking the pasta separately, it’s fine to use other cuts of pasta, like linguine or penne.
  • Grape tomatoes or cherry tomatoes can be used, but I don’t recommend full-size tomatoes as they would be too watery.
  • Make sure to save a cup of the pasta water for the sauce. I do this anytime I cook pasta – it’s a great way to thicken any sauce.
Tomato and Garlic Pasta

Try These Pasta Recipes Next

A bowl of pasta

10 Minute Garlic & Tomato Pasta

5 from 2 votes
This quick and easy pasta is a perfect light meal for when you really don’t feel like cooking – it takes just minutes to make and is bursting with flavor!
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 servings


  • 1/2 pound half a box dry spaghetti
  • 1/4 cup Extra Virgin Olive Oil
  • 3 cloves of fresh garlic minced
  • 1/8-1/4 teaspoon crushed red pepper flakes
  • 2 cups grape or cherry tomatoes
  • 1/4 cup parsley roughly chopped
  • Salt & pepper to taste
  • Fresh grated Parmesan cheese for garnish
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  • Bring a large pot of salted water to a boil, add the spaghetti and cook, until about three-quarters of the way done.
  • Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook for about 2 minutes before adding the tomatoes and a pinch of salt and pepper. Cook until the tomatoes begin to blister, about 2-3 minutes. Add a ladle full of the pasta water and the chopped parsley to the tomatoes.
  • When the pasta is three-quarters of the way cooked (it will still have a good bite to it), remove it from the water and add it to the saute pan. The liquid will reduce as the pasta finishes to form a sauce.
  • Season with salt and garnish with fresh grated Parmesan cheese.


Since you are cooking the pasta separately, you can use any shape you’d like.
Keyword garlic tomato pasta


Calories: 696kcalCarbohydrates: 93gProtein: 17gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 31mgPotassium: 640mgFiber: 5gSugar: 7gVitamin A: 1398IUVitamin C: 45mgCalcium: 59mgIron: 3mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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5 from 2 votes (2 ratings without comment)

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  1. Kelly says:

    We make this all the time but I sub out the parsley for basil. Yum!

    1. Kristin says:

      Sounds like a great swap!

  2. Amanda says:

    Love this recipe! Have made it a few time. Super easy. Thank you for sharing.

  3. Vickie says:

    Made this for dinner last night. It was delicious and easy to put together. I’ll definitely be making it again! Thank you for sharing. ?

  4. Kathy E. says:

    MMMMmm….looks and sounds delish! My neighbor just gave me a bag of cherry tomatoes today, so I will be making this one tomorrow! Can’t wait! Thanks for sharing.

  5. Deb Ernst says:

    This garlic tomato pasta looks fabulous! A good way to gather up the last of the tomatoes beauties hiding in your garden! Thank you again for the inspiration!